Happy Lunar New Year!
Bakings Corner wishes you and your family a prosperous Lunar New Year! HUAT AH!
AYAM PENYET Indonesian – by Tannia Wong
Cooking AYAM PENYET Indonesian fried chicken with sambal balacan Sambal Ayam Penyet ingredients: 1 Tbs palm sugar Basil leaves 2 pcs limes halved 1/2 pcs tomato 1/2 tsp balacan 1/2 tsp salt 1 pcs garlic 6 pcs red chilli 5 pcs red chilli padi 3 pcs shallot Main ingredients: Chicken cut into 4 pcs [...]
Hae Bee Hiam Bak Chang
Hae Bee Hiam Bak Chang - by Lucinda Lau(Makes about 15-18 Changs depending on size)1 kilo glutinous rice (soaked for 1/2-1 hour)500 gms of pork belly (Remove skin and cut into 15 - 18 pcs)15- 18 pcs mushrooms(Soaked)15-18 pcs cooked chestnuts3/4 bowl of hae bee hiam30-36 pcs of bamboo leaves ( soaked and wash)Some grass strings [...]
Gula Melaka Cendol Agar Agar – by Joey Foo
Gula Melaka Cendol Agar AgarCendol Layer500ml water170gm sugar250ml water12g agar agar powder 250ml fresh coconut milk(from NTUC/supermarket)Pinch of salt30g corn flour300g cendol (drained) 1. Mix agar agar powder with 250ml water and set aside.2. Mix corn flour, salt and coconut milk together and set aside.3. Pour 500ml water and sugar in a pot and boil. [...]
Hainanese Chicken Rice With Homemade Chicken Rice Paste – by Hycinth’s Kitchen
Hainanese Chicken Rice With Homemade Chicken Rice Paste - by Hycinth's Kitchen This home made chicken rice paste has 3 uses: 1) cooking Hainanese chicken rice 2) as a dipping sauce for steam chicken or when eating chicken rice 3) as a paste for steam fish or chicken. The paste can be kept up to 6 [...]
White Sugar Sponge – By Fiona Lau
Pak Tong Koh (White Sugar Sponge) Ingredients: (A) 170g sieved rice flour 130 - 150g castor sugar 360ml water (B) 3/4 tsp instant yeast 1 tbsp warm water Method: 1. Mix (B) and leave aside for 10 minutes for use later. 2. Mix (A) together with a whisk and cook over low heat stirring all [...]
DURIAN STEAM BROWNIES (KUKUS) – By Master Pastry Chef William Tan
DURIAN STEAM BROWNIES (KUKUS) (Ingredients A) Dosage Salted Butter 250g Cake Stabilizer (Ovallete/SP) 10 g Icing Sugar 60g Caster Sugar 40g (Ingredients B) Whole Eggs 3 nos (Ingredients C) Plain Flour 180g Corn Flour 50g Milk Powder 50g Baking Powder 1 tsp (Ingredients D) [...]
Bao with Custard Salted Eggs Filling – Liu Sha Bao
Ingredients: 300 g Bao Flour 50g sugar 1 tbsp oil 150 ml - 160 ml water 1 tsp yeast 1/2 tsp baking powder Method: Mix all ingredients till smooth. Rest dough for 20 mins. Split into portions and wrap filling. Rest again for 20 - 30 mins. Steam on medium fire for 10 - 12 [...]
Durian flowers in sambal balacan
Durian flowers in sambal balacan Ingredients 20-30 g vegetarian belacan – made from fermented soya beans (can be replaced by 2-3 tsp of miso) 3 dried chilies – minced(OR 1 tsp of chili powder) 2 tsp curry powder 3 shallots – sliced(optional for Buddhist and Hari Krishna vegetarians) 3 stalks of lemon grass( serai) – [...]
Chwee Kueh
Chwee Kueh Ingredients (rice cake): 1 cup rice flour (elephant brand) a pinch of salt 1 tsp corn flour 3 cups water Topping Ingredients: 2 pkts chai po (salted), to be soaked for 5 mins and drained 5 cloves garlic, to be chopped 15 shallots, to be chopped 2 tsp sugar a little dar sauce [...]